Local chapter of American Culinary Fed. holds tasting party in Eliot

ELIOT, Maine — Sunday was a good news — good news day in Eliot, Maine as the Piscataqua Chapter of the American Culinary Federation held its annual Great Chefs Tasting Party.

One set of good news was all the delicious food that was available to Seacoast residents in attendance, the second set of good news was for the benefactors of the $10 per person entry fee.

Proceeds from the event benefit the Common Table in Portsmouth, Seacoast School of Technology culinary program, Portsmouth High School Culinary Arts program and the Chef's Association varied recipient.

The Regatta Banquet and Conference Center was the venue, with more than 225 people attending.

Said Perrin Long, Chapter contact, “this is an annual event and always well attended, today is very busy, we are bringing out more table and chairs. We expect to collect around $8,000 to be given to our beneficiaries.”

More than 15 food stations awaited the members the public, the majority of whom were local residents. The food offerings ran the gamut, from oysters to Beef Wellington and almost everything in between. South Berwick's Ted Mauger was touting the oysters and went back for a second helping, while the Portsmouth High School Culinary Arts table had a waiting line for the Wellington.

Three juniors at PHS, Zach Peete, Ian MacDonald and Carly Wile were busy explaining the delicacy of Beef Wellington with bernaise sauce and a demi-glace to those waiting. “We all are planning on careers in the food service industry,” said Wile. “So this is good training,” seconded MacDonald.

Visiting Chefs Bryant Alden of The Chef's Market of North Conway and Lisa Somerville of Vintage Baking of Glen were serving up sautéed wild mushrooms on homemade brioche toast, much to the delight of diners. Alden and Somerville are members of the White Mountain branch of the ACF.

One of the benefactors, the Common Table in Portsmouth has a long relationship with local chefs. The Common Table takes place at St. John's Episcopal Church in Portsmouth every Thursday at noon.

Stratham's Judy Roberts, one of the church's team leaders for the Common Table explained, “we started in 2000 as a good thing to do for people in the community. We serve homeless, low income, elderly and pretty much anyone. We started with about 60 guests and now we serve approximately 160 each week.” Local professional chefs assist as well as more than 50 volunteers from around the Seacoast.

Judy's husband Lew described it as “reaching out to the Seacoast. We even have Easter Seal kids come in the day before and make cookies for the next day.”

“I've been involved since day one,” said the other team leader, Suzie Raeside of Eliot. “Our pastor at the time thought it would be a great idea, but stipulated that all should sit at a common table. It has worked out really well, it brings people from all stages of life together. We hope that other churches will follow suit and do the same thing on another day of the week.”

Linda McVay of Portsmouth, a new member of St. John's congregation, finds the concept “exciting and I love seeing the Portsmouth High Culinary students involved.”

As the foodstuffs were being sampled, the guest were circulating and buzzing around the piece de resistance of the evening, an opportunity to bid on dinners. Not the usual gift certificate type of dinner, but seven dinners-cooked-in-your home offers by local chefs. One even including a wine treatise.

Friends Marge Achilles and Patti Morash were poring over the offerings finally selecting one and exclaiming “we got it” referring to the dinner offering. They wrote down their bid and were keeping their fingers crossed that they win.

Some offerings needed a little describing. Amy Linnehan of Hampton Falls was overheard getting an explanation for suppli which is a form of rice ball stuffed with cheese.

Other offerings were more simple. While Neil MacLeod, Food and Beverage Director and Clubhouse Manager, and Robert Martin Executive Chef of The Oaks in Somersworth were teasing the palates of the guests with the likes of Chicken Gallantine, MacLeod's 12-year-old son Ayden went for the more familiar from one of the other presenters: the sliders.